We experimented with this recipe a year ago when I first discovered delicata squash. It’s such a mild, delicious flavor, not bitter at all, and you can eat the skin. That makes it easier to prep and roast.
Welcome to Burnt Toast food blog. We’re Lee and Rebel, mom and daughter home cooks.
Join us in a conversation about our favorite foods, family stories, recipes we’ve updated for food intolerances, and the fun we have cooking together for parties and gatherings.
Cook together. Eat together.
All tagged Salad
We experimented with this recipe a year ago when I first discovered delicata squash. It’s such a mild, delicious flavor, not bitter at all, and you can eat the skin. That makes it easier to prep and roast.
We wanted to create a variation on egg salad that had plenty of curry and spice — and, of course, we made them dairy free. Master chefs that we are (hah, can you sense the sarcasm?), we made tiny mixtures of mayo and spices and tasted them.